Sunday, 29 July 2018

Baked Orange Slices Orange Chiffon Cake


Do you like the orange slices baked into the top or the sides of the cake? So happy my experiment worked! I first baked Mandarin oranges into chiffon cake 4+ years back. The 'Ji' chiffon cake is now in my 2nd book Deco Chiffon Cakes (without the baked oranges). The orange slices were a little sunken and not so pretty. Glad to finally come back to this and able to bake it both into the base and sides of the chiffon cake with minimal shrinkage!

Baked Orange Slices Patterned - Orange Chiffon Cake (8-9 inch chiffon tube pan)
6 egg yolks
39g castor sugar
78g corn/vegetable oil
96g orange juice (freshly squeezed)
Zest from 2 oranges
120g cake flour (sifted, Prima)

8 egg whites
90g castor sugar

Patterns
Thin slices of oranges, cooked in hot water with 25g sugar

1. Slice about 4-8 thin slices of oranges from the middle part of the orange (if you want similar sized slices), depending on whether you want to bake it into the base or the sides as well, and also the size of your pan.

2. Place the orange slices into a pan and cover with water. Add 25g of sugar and simmer at low heat for around 15 min.

3. Remove to cool and pat dry the orange slices on kitchen towels.



4. Arrange the orange slices onto the base and sides of the pan. You should stagger the slices at the sides so that they are touching the pan base where there are no oranges. Do not overload your chiffon cake with too many slices as well as chiffon is very soft and needs place to cling.


5. Preheat oven to 160°C.

6. Beat egg yolks with sugar with whisk till pale and light before stirring in oil and orange juice.

7. Next add in sieved flour, orange zest and a few drops of orange emulco (optional) and whisk till no trace of flour is found.

8. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar in 2 additions.

9. Fold in the meringue gently into the batter 1/3 at a time.

10. Gently tap the tin on counter top, while holding the tube firmly, to remove air bubbles.

11. Bake the cake for 15 min at 160°C, 10 min at 150°C, then 30+ min at 140°C. Or until a bamboo skewer inserted into centre of cake comes out clean.

12. Invert immediately once out of the oven to cool.

13 Unmould by hand (video tutorial) after the cake is cooled completely.

Hope you enjoy making and eating these yummy baked orange slices orange chiffon cake! Reviews for the cake was very good in both taste and texture!

With lots of love,
Susanne




For more creative ideas on Deco Chiffon Cakes here: 

 


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